- 8
Ingredients
- 12 ounces lean ground turkey or beef
- 1/2 cup chopped onion
- 1/2 cup finely chopped carrot
- 15 ounces Italian style tomato sauce
- 6 ounces tomato paste
- 1/2 cup water
- 1/4 teaspoon black pepper
- 9 lasagna noodles, preferably low-carb pasta
- 1 egg, beaten
- 15 ounces light ricotta cheese or low fat cottage cheese, drained
- 4 ounces shredded part skim mozzarella cheese
- 1 ounce grated parmesan cheese or romano cheese
Preparation
Step 1
For sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.
Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.
Bake, covered, in a 375°F (190°C) oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving.
Nutritional Facts Per Serving (1/8 of recipe)- calories 299, total fat- 10g, saturated fat- 5g, cholesterol- 73mg, sodium- 514mg, carbohydrate- 28g, f